Winery Ca di CiculDolcetto d'Acqui
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Dolcetto d'Acqui from the Winery Ca di Cicul
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dolcetto d'Acqui of Winery Ca di Cicul in the region of Piedmont is a powerful.
Food and wine pairings with Dolcetto d'Acqui
Pairings that work perfectly with Dolcetto d'Acqui
Original food and wine pairings with Dolcetto d'Acqui
The Dolcetto d'Acqui of Winery Ca di Cicul matches generally quite well with dishes of beef, pasta or lamb such as recipes of small stuffed fish from nice, chinese noodles with vegetables or lamb mice confit in port wine.
Details and technical informations about Winery Ca di Cicul's Dolcetto d'Acqui.
Discover the grape variety: Tibouren
Elegant, complex rosés with a pale salmon robe, airy palate and fresh acidity, showing refined aromas of red fruits (strawberry, raspberry), garrigue, Mediterranean herbs, white flowers and characteristic saline, iodine notes. Also vinified as light, fragrant reds. Star of Provence's great rosés from Côtes de Provence AOC (Cru Classé, Saint-Tropez area). Autochthonous Provençal variety from the Var, likely imported from the Middle East by ancient Phocaean sailors.
Informations about the Winery Ca di Cicul
The Winery Ca di Cicul is one of of the world's greatest estates. It offers 11 wines for sale in the of Dolcetto d'Acqui to come and discover on site or to buy online.
The wine region of Dolcetto d'Acqui
Piedmontese DOC on the hills of Alto Monferrato around Acqui Terme (Alessandria), airy clay soils. Dolcetto is the exclusive signature red (100%): deep ruby with violet hues, dry and supple with intense notes of black cherry, plum, blackberry, bitter almond and an earthy spiced touch, round tannins and fresh acidity — a direct style despite the name ("little sweet"). Superiore version (12. 5%, 12 months) more generous.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
